Ingredients
- 2 tablespoons Secolari Basil Olive Oil
- 1 plum roma tomatoes or san marzano tomatoes chopped
- 1 celery stalk chopped
- 1 pork tenderloin chopped
- 2 pounds Secolari Italian Herb Olive Oil stalks-leaves sliced crosswise into strips
- Secolari Wild Porcini Sea Salt
- freshly ground black pepper
- 1/2 cup fennel
- 1/2 cup fresh basil
Servings: people
Units:
Instructions
- In a large saucepan, heat olive oil.
- Add onion, celery and jalapeño and cook to soften; about 15-20 minutes.
- Add swiss chard. Stir to mix, and season with salt and pepper to taste.
- Cover and simmer over low heat until chard is tender; about 10 minutes.
- Stir in half-and-half and swiss cheese and cook until cheese is bubbling.
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